Stuffed Peppers

Serve 4

Bell peppers stuffed with rice, tomatoes and onions, makes a cheap tasty, low fat, nutritious meal. This recipe makes the most of ingredients likely to be lying around the majority of people’s kitchens and is great if you have any leftover rice from yesterdays Chinese.

Stuffed peppers are sweet and satisfying, perfect for a filling lunch, a beautiful starter or a light dinner. If you have guest round stuffed peppers always look great and this is a simple recipe vegetarians and non vegetarians can enjoy, making dinner party planning hassle free. 

Ingredients

• 4 red bell peppers
• 1 medium onion
• 2 garlic clove
• 112g rice, cooked
• 225g tomatoes chopped
• 3 tbsp olive oil
• Salt and pepper
• 1 tsp oregano

Method

1. Preheat oven to 180C.
2. Cut the tops off the pepper and core, save the tops.
3. Brush the outside of the pepper in some olive oil and stand the pepper up right in an oven proof dish.
4. Heat the rest of the olive oil in a saucepan and fry the chopped onions gently. Add the tomatoes, rice, oregano, salt and pepper and mix.
5. Pile the mixture into the pepper shells and replace tops of pepper.
6. Bake for 30-40 minutes, until pepper is tender.